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02.08.17

H&F pectins for yoghurt fruit preparations with low sugar content

To enable the fruit preparations to be used in mass production, the product is stabilised to achieve specific rheological properties. Pectin is primarily used to ensure that fruit pieces are distributed evenly throughout the preparation. As a fruit-derived hydrocolloid, pectin creates a texture with optimum sensory properties and a low boiling viscosity, which ensures that the fruit pieces keep their shape as much as possible. H&F offers two pectins for low sugar yoghurt fruit products.

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